Pork Chops
3 tablespoons vegetable oil
Salt and pepper
2 cups button mushrooms, quartered
3 cloves garlic, minced
1 shallot, minced
1 cup cherry tomatoes, cut in half
1/2 cup white wine
1 cup chicken or pork stock
2 tablespoons butter
2 tablespoons chopped fresh herbs (parsley, tarragon & chives)

Instructions
1. Heat oven to 400°F. Heat large skillet over medium-high; add oil. Season chops with salt and pepper. Add chops to skillet and cook 5 to 7 minutes per side until internal temperature reaches 145°F to 160°F. Remove from skillet and keep warm.
2. Place skillet back on stovetop over medium heat. Add mushrooms; cook 1 minute. Add garlic and shallot; cook 1 minute. Add tomatoes; cook 1 minute.
3. Increase temperature to medium-high; add wine. Cook and stir, scraping browned bits from bottom of pan. Cook until wine has almost completely evaporated.
4. Stir in stock. Add butter and herbs; cook and stir until reduced to sauce consistency. Season with salt and pepper to taste; pour over chops and serve.

Butternut Puree with Brown Butter
1 1/2 to 2 lbs. cubed butternut squash (5 to 7 cups)
1 1/2 tablespoon olive oil
1/4 cup butter
Salt and pepper

Instructions
1. Heat oven to 450°F. Place squash on aluminum foil-lined baking sheet; drizzle evenly with oil and toss until well coated. Arrange in a single layer; roast for 7 minutes until tender.
2. Brown butter in small saucepan over medium heat, whisking constantly once it starts to brown.
3. Puree roasted squash in batches in food processor or blender. Add browned butter to squash while pureeing.
4. Season with salt and pepper to taste.

Winter Roots
4 cups mixed root vegetables, prepped and cut uniformly (carrots, beets, parsnips, celery root or turnips)
3 sprigs fresh thyme
2 tablespoons vegetable oil
Salt and pepper
2 tablespoons butter

Instructions
1. Heat oven to 450°F. Toss vegetables with thyme and oil; season with salt and pepper to taste.
2. Heat large oven-proof skillet until hot. Add vegetables; place skillet in oven and roast for 10 minutes, stirring a few times until vegetables are tender.
3. Toss with butter and serve.